Beetroot and Kumara
A simple and versatile roast vegetable dish
The richness of the beetroot, the tangy flavour of horseradish and the mellow taste of the kumara make this combination truly special.
Ingredients
- 2 medium gold or orange kumara, sliced
- 2 red onions, peeled and cut into wedges
- 3 beetroot, unpeeled and cut into wedges
- 3-4 sprigs of fresh thyme, leaves removed
- 2 tsp horseradish sauce
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 Tbsp brown sugar
- freshly ground black pepper
Method
- Place the prepared vegetables in a baking dish. When cutting the onions, leave part of the base on so the wedge stays together when cooked.
- Combine the horseradish, oil, lemon juice, sugar and pepper. Pour over the vegetables. Mix to evenly coat.
- Bake at 200°C for 25-35 minutes or until tender and golden brown. Alternatively cook on a medium to hot barbeque plate for about 10-15 minutes or until tender.
- Toss through fresh thyme leaves and serve.
